December 29, 2024 • 27 mins
TOTW Armando De Latorre - Stewing. Chipotle Raising Prices. Holiday Leftovers
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savandra. You're listening to kfi EM six
forty the four Purport on demand on the iHeartRadio app. Hey,
everybody's the four Purport, All Things Food, Bevera, John Beyond.
I'm your well fed host, Neil Savandra. How do you do?
Holy crud? We've got a jam packed freaking show today,
a lot to get to and we're gonna start out
(00:21):
big with one of my best buddies in the whole
wide world, Armando Dalla Tory from Guisado's, and we'll talk
about some new stuff as well, but he's going to
lead us in our technique of the week that we
start out with every single Saturday. How are you, brother,
It's good to see you.
Speaker 2 (00:40):
Good. Hey you doing, Neil? Everything's good? Thank God, everything's good.
Speaker 1 (00:43):
Yeah, you're You're a positive dude. Though I I you know,
I'm in the worst of the worst. I've never said
heard you, you know, kick a cat or go ho
me oh my, but it's.
Speaker 2 (00:53):
Been defends who you ask. But I feel so blessed
in my life and even because that's when I wanted
to take at least a minute just to thank you
for what you did for us. Restaurants on your show.
You know, you are always telling people to go to
these restaurants and what we're going through, and it really
did help. At least it made me feel good that
somebody was out there talking about this stuff. And I
(01:15):
just want to thank you for my family from all
my employees, Thank you very much.
Speaker 1 (01:18):
That's that's nice to you to say. I was one
of many voices hopefully that we're just trying to balance
some of this out. So I appreciate you saying that, brother,
But I've been you and I've been in touch a
lot through all this. We'll get into what's going on
at Gisado's also a new restaurant that you have on
Sunset Boulevard that people that love seafood need to know about.
(01:41):
But let's dive into When I thought about our technique
of the week and talking about stewing, I think of you.
You're my man when it comes to stewing. Explain what
gisaos means and the basics of stewing.
Speaker 2 (01:56):
Okay, So giao's means a braize or a stew is
a geeso. So several giesos or gisados and that's what
we do at our restaurants. Again, I'm not a trained chef.
I'm just a fat kid that was in the kitchen
with my mom watching, and you know, she would always
tell me brown the meat first. Okay, so we brown
(02:17):
the meat. If you want to be a thick gravy,
coat the meat with flour, so brown it. She would
tell me take it out of the pot. And I
remember asking, you know, why do you take it out?
She will scowl on me. Just just do it it.
(02:38):
Add the vegetables, saute those until the onions whatever, using
the cattle soft low translucent, you know, just take the
bite out of the balls, season as you go, put
the meat back in. Add a couple of your brazen
liqu wld just to deglaze the pan, I think, to
remove the French called the font. Yeah, the little bits
(03:00):
that are that are brown on the bottom of the pot.
So once you then you add your braising liquid just
to the top of the meat and vegetables, not above it, no,
just to the top. And she used whatever, you know,
whatever pot she had. She didn't have these what's that
that cast iron coated with you know, she didn't have those.
Speaker 1 (03:26):
She didn't have her eight dollars braising pants. No, then yeah,
in those heavy duty tinfoils for turkeys, she.
Speaker 2 (03:40):
Would put foil around the lip of the edge just
to keep all the steam in.
Speaker 1 (03:45):
Wow.
Speaker 2 (03:45):
And then yeah, so she didn't want any of the
steam getting out, so she kept put the lid on
tight and bring it to a boil. And once it's
at a boil, she'd put it in the oven for
two hours two and a half hours, depending what it
was was cooking. And that's what I learned, was a braise,
a beef stew. Same thing.
Speaker 1 (04:05):
Now you're you know, you building. You're talking about building
those flavors, and we hear that a lot chefs will say, yeah,
you know, you're layering, whether it's a seasoning like salt,
or it's a flavor additive like pepper. You're kind of
building those flavors. And then you get into chili's and
stuff like that. But right where do you start? Do
(04:25):
you start with the salt when you're building that flavor base.
Speaker 2 (04:28):
Yeah, I seasoned the meat, brown it, take it out,
add the vegetables, season the vegetables. And then if I'm
going to use wine in this particular dish, like if
I was making a bowl in aise or something like that.
I would reduce the wine by half first, then I
poured it so it's more fortified, and then I add
(04:50):
whatever stock I'd be using, chicken stock, wud bee stock,
veal stock, whatever you using. That's how it would fortify
the flavors.
Speaker 1 (04:56):
Yeah, because that reduction. By the way, when you hear
things like reduction, and you can buy a you know,
a sassier pan, or you can buy a reduction pan
that that kind of goes from small to large, and
you can get spoons that have measuring marks on them.
But when when Armando from Guisados says to reduce it,
it's not only knocking it down by half, You're releasing
(05:19):
all the water. You're it's turning to steam. And now
you get this really wonderful concentrate, really intense flavor that
is undeniable and can only happen during that process of
low slow getting that that out.
Speaker 2 (05:35):
And if I use herbs, I'll put the herbs in
when I put the vegetables in. At least the flavor
into the vegetables.
Speaker 1 (05:43):
Dry or fresh at that point.
Speaker 2 (05:45):
Uh, but usually time, so time is always.
Speaker 1 (05:48):
Dry, gotcha? Yeah, Yeah, you put it. Yeah, because often take.
Speaker 2 (05:52):
Parsi, parsi at the end, Cilantro. I'll put it in
at the end so it doesn't get bitter.
Speaker 1 (05:58):
Now some people think it's bitter regardless.
Speaker 2 (06:01):
Yeah, I know.
Speaker 1 (06:01):
Yeah, all right, my friend hag type we come back.
We're going to talk more with Armando Dilatory from Guisados.
We'll talk more about stewing and the beauty of stewing.
It is one of those things there's these cold days,
warm days. There's something about that flavor that only comes
from that long process that I think is fantastic. So
(06:23):
stick around. We'll come back with more with my buddy Armando.
So a goat no where.
Speaker 3 (06:29):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:36):
Hey, everybody, it's the Fork Report all things food, beverage
and beyond. I am your well Fed host, Neil Savedra
had do you do extra well fed today? And I'll
explain why we had some food dropped off a couple
different places today. As a matter of fact, my guest
right now is my buddy Armando Delatory from Gisatho's, and
(06:57):
he says, hey, you want me to send you over
some tacos today. I said, no, not today. We've got
tons of food coming in and I like to sit
down with my gisallos tacos and just enjoy them as is.
And we have tons of food. But I'm going to
take you up on that later. Armando is with us
and we're talking about stewing. Of course, Guisados is known
(07:18):
for their stewed and braized meats, veggies, everything in their tacos. Now, traditionally, Armando,
if you go to Mexico, aren't they the stew is
just sold as a stew and then they give you
tortillas and everybody kind of shoves it into a tortilla. Anyways,
it makes a.
Speaker 2 (07:35):
Taco right exactly. You get rice, beans and sauce on
the side. I just you know, cut out the middle
end to put everything on with your tea and feed
it to you.
Speaker 1 (07:44):
What's your for those? And I know there are few
in the south Land. You don't have anything in Orange
County though right now it's all in La County.
Speaker 2 (07:53):
I'm really worried about losing quality control. I would like
to grow out there, but really worry about that at
but it's it's a future plan. I don't We don't
know what the future holds.
Speaker 1 (08:05):
Though, sure it is. It is weird. And I love
that your hands on on everything. You and your son
Junior are so absolutely hands on everything that you. You know,
that's the way you keep quality. And I'm a sucker
for family owned businesses, so I get that and I
appreciate it in the quality of your food. So you
(08:25):
have other adventures as well with with Junior, And one
is George's there in North.
Speaker 2 (08:31):
Burger's an old Hamburger standing Boyle Heights on Brooklyn, Caesar
Sholds in Solo Street and just it just a local
burger joint, nothing special. You know, We're not trying to
reinvent anything. I just want to do what they used
to do. A good pastrami, good burgers, good cheese, and
good fun. Just simple stuff. Same with Blight that we
(08:52):
just opened last month. See if the models was there
for twenty seven years, so they must have been doing
something right. So when I saw it for re lease,
I said, wow, that let's just keep doing what they
were doing. So we went in there. Made of fish, tacos,
shrimp tacos, dump us like seafood cocktails and it's good.
(09:12):
We have those dollars of Cevica fish mix and shrimp scovica.
Speaker 1 (09:17):
But one of the things that have stood out, and
obviously these are you know, great places to check out
for Cinco de Mayo and all of that your celebration needs.
I mean, Gisallo's, man, you can just have a crap
ton of those tacos. There's nothing better. We do it.
Speaker 2 (09:34):
You know.
Speaker 1 (09:34):
It's funny. We've had a lot of work done on
the house over the last year, and it is never disappointing.
I don't tell you because I don't want you to
give them to me, but I order them and have
them delivered here at the house for everybody working, and
they're always thrilled. We just get tons of them and
people just graze on them all day. But the the
(09:54):
thing about uh, the previous owners, uh see it, they
was that they had a much larger menu. I like
that you've kind of triped things down and you're really focusing.
Speaker 2 (10:07):
On chicken burritos and beef burritos and just stuff. I
just I'm not ready to do. It's a small location.
I just it's all about timing. I'd rather do a
couple of things really good than just a bunch of stuff.
Speaker 1 (10:22):
You know, No, I love that. I love that about
Gizauthos too. You're focusing on those flavors. You can tell.
It's why you always see a line and that come
that's based on what you want to eat. Huh. So
with a stew, what are what are we were talking
of course technique of the week. We're talking with Armando
Delatory from Gizathos and the you know, focusing on those stews.
(10:47):
Was there a reason that people which it's kind of
would it be back in the day because you had
a lesser cut of meat and you needed to let
it hang out longer. In the flavors break apart.
Speaker 4 (10:57):
Yeah, my mom, my, mom and dad. You know, they
couldn't even spell for le mignon, let alone purchase it.
So they would just buy any kind of meat and
stew it and comes out for tender without a fork.
Speaker 2 (11:11):
It just breaks apart.
Speaker 1 (11:13):
It's so great to see how generations change. You know,
you still can't spell filet mignon, but you can buy it.
So it's nice to see. It's nice to see the
growth in the family.
Speaker 2 (11:23):
Well, what helps me is I have a frame of reference.
I remember the flavors my mom used to serve me.
That's my frame of reference what I'm looking for when
I taste something that I'm cooking for somebody else.
Speaker 1 (11:36):
Yeah, I like that.
Speaker 2 (11:37):
You can't teach that.
Speaker 1 (11:39):
No, you're kind of a reverse engineering genius when it
comes to food. You can taste something and I've had many, many,
a wonderful meals sitting across from Armando Della Tory, my
guest from Guisallo's, and you will break down those ingredients instantaneously.
(12:00):
And you sit there, you take a bike and you
go this, this, that and that, and I'll go, I
taste this and you're like, nope, it's X, Y and Z,
and I'm like, wow, that's.
Speaker 2 (12:08):
That's why I'm not a chef. Can bring in a
bunch of ingredients and make something fabulous. I can taste
it and pretty much duplicate it, so that's you know,
they can put it together and then I'll mickey mouse
and make it my own.
Speaker 1 (12:20):
Well. I love what you do, and I always enjoy
not only spending time with you, but eating your food.
Tell everybody where they can find all the restaurants, the
Gisado's locations, everything, so that they can.
Speaker 2 (12:32):
Check it out. Locations you can find We have seven
locations if you go to Gisavos dot l a. That's
our website. Blaita is Balita's Mariscos on Instagram, and Georgia's
is George's burger stand.
Speaker 1 (12:49):
Yeah, yeah, and all and just great stuff. I have
not been to the newest place yet, but uh man,
watching you put all those things together and doing the
tastings and everything like that, I'm very excited. And it's
nice to see a line outside too.
Speaker 2 (13:05):
Thanks Budy, it's great talking to you. Hope to see
you soon.
Speaker 1 (13:07):
We'll connect. Well, let's get a drink this week, my friend.
Speaker 2 (13:10):
Thanks love to the family.
Speaker 1 (13:11):
Likewise, my friend, of course, that is Armando de la
Torre from He won't call himself a chef, but I
do because I've had his food at home and in
his restaurants. But just a great guy and a family
business and he and his son just do miracles with
spaces and they love La through and through and it
(13:31):
just shows in their food. So if you get a
chance check them out. We'll post stuff as well. So
you want platters, their combination platters and sampler platters. We'll
forget about it, but check them out when you can.
Speaker 3 (13:44):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:50):
Hey everybody, it's the Fork Report. I'm Neil Savedra. Happy
Saturday to you, a day that will live on in infamy,
and I'm a very proud part of weed people. Rather
than worried about the you know, the people in power
at any particular time, is that it's about us. We
deal with the majority of things. How we treat each other,
(14:11):
how we interact with each other, means more to how
this country is run than any one person. I'll tell
you that much. We need to get that right, and
the holidays is a perfect time to reset and remind
us about how powerful that is. In that same process,
there are times that things do affect us. And one
(14:32):
of the things is prices. I know, prices are insane,
and you know, I hear Moll Kelly talk about this
all the time, and we may have differing views. He
often points out the fact that we you know, I
don't want to speak for him, but rightly so to
say that, because we do this as Americans, we often
are you know, penny cautious, pound foolish type thing where
(14:57):
we're worried about the cost of eggs. Yet there's other
costs that can be more damning to us at times.
But I see things that are inching up in everyday things,
and it does ultimately a little bit here and a
little bit there be that death by a thousand paper cuts.
And you've got Chipotle now confirming a price hike. So
(15:19):
an analysis finds higher prices for protein, and that moves
forward to being passed on to us. So Chipotle's been
very busy in this particular case. They're raising prices and
working on fixing portion sizes right because there was a
concern that if you acted a certain way, like pulled
(15:41):
out a camera, you'd get more than if you just
went in there. So this popular Mexican fast casual chain
is upping its prices to keep up with inflation. Potle's
cheap corporate corporate affairs officer Lori Shallow Shallow Shallow is
funnier Scchalow confirmed in a statement this week that the
(16:06):
company's going to raise its prices or just did rather
about two percent Nationally. It doesn't seem like a lot,
but every bit changes things, right. This is the first
price increase in over a year. It's aimed at offsetting inflation.
Strange thing is that in most businesses, they're not upping
your pay with that traditional two to three percent going
(16:30):
with inflation as well, so that means things get more expensive,
but you're not necessarily making more money. Price bump first
spotted by an analyst from Truist Securities. They reported it
on December fourth that twenty percent of Chipotle locations have
raised their price of proteins like chicken and beef by
two percent, so that is expected to roll out to
(16:53):
all locations very soon. Truists raised their price target for
Chipotle stock, sending up more than five percent. And when
we see this these price hot hikes, you're gonna have
to look across the board. What what fast casual or
fast food used to be. It's going that that's a
(17:16):
particular model that means inexpensive food served quickly. So if
one of those things go out the window, it's cost
effectiveness or the speed. If it takes longer, you know,
nobody's going to go, oh yeah, I want it to
take two percent longer, three percent longer, four percent longer
(17:37):
and beyond to get my food. Then of course they're
not gonna want to be paying more for it either,
and proteins are getting more expensive, and I have a
feeling things are going to get even more expensive in
the future, depending on you know, rules and regulations here.
Things have already gotten more expensive in California due to
rules and regulations, and you have to be willing to
(18:01):
pay for those things if you want them. The antibiotic free,
these types of things, which is good. Who wants that
in their food? But all these things change the price.
So as this continues to go up, I had said
Chippotle was going to be one of the first ones
to really start integrating portion control robotics. I think more
(18:26):
robotics are going to be coming the way of Chipotle,
for sure. I think it's I think it's absolutely going
to happen. They keep saying, oh, they're just doing you know,
they're making salads or they're frying the chips or any
of these things that you don't invest that much to
fry chips. You invest in that to find ways to
(18:48):
cut costs, and that's what they're going to do. So
despite the higher prices, some costs like avocados and dairy
have continued to rise. So Chipotle's CFO pointed out that
during an October earnings call, the price hike last year
didn't fully offset the higher cost of ingredients, and how
do we keep hearing that? Right? Each year it goes
(19:12):
up and up and up. They've been putting extra effort
into ensuring portions are consistent. That's a big deal because
that was pointed out, like we said, on social media.
So while you might be paying a little bit more
for your Chipotle meals, looks like the company is trying
to stay on track and keep customers happy with both
portion sizes and overall quality. That's all great, but at
(19:35):
some point that quality jumps the fence and then it's
going to become a sit down restaurant because now you're
paying for the quality over the you know, inexpensive and
quick meal that is often associated even with a quick
or serve type place. It's not fast food, but you're
(19:59):
not going to stay. You may have lunch there, but
you're not going to sit and have dinner there or
anything like that. That's I think we're going to be
seeing more and more of this, and we'll see how
that plays out for these fast casual places or the
quick serve stuff. But Chipotle continues to invest in new
technology and to raise their prices where it stops. Nobody
(20:22):
knows you've been listening to the Fork Report. You can
always hear us live on KFI AM six forty two
to five pm on Saturday and anytime on demand on
the iHeartRadio app. It's the fork Port. I'm Neil Savedra
and happy to be here with you, even if it's
physically only, but happy to be with you. This Saturday
(20:44):
and connecting. My son turned eight, we've been celebrating that
and that was really just a neat boy, the love
of my life. He and his mom are everything to
me and I just him grow and think and all
that stuff and become his own person is just an
(21:06):
absolute miracle. And part of my favorite favorite things in
the holiday is to see him experiencing them. AnyWho. So
it's like been a long couple of weeks with all
that stuff, and I know it's been the same for you. You know,
the holidays. Well, being here consumes a lot of our
time and our focus, and one of the parts is,
(21:26):
you know, hosting, and when you're hosting, there's a lot
of responsibility because one, you want to fulfill your own
needs and once right during the holidays, you want to
connect with people, and it's hard to do so if
you're making everything and you lose track of you know yourself,
and that that's that's difficult. And even when it goes well,
(21:49):
there's there's issues. But I want you to think about something.
This story I came across that I thought, well, you know,
I think a lot of people go through these types
of things. Imagine this. You put in all the work,
you're cooking, you're cleaning, you're preparing, you host a great party,
then your guests take all the lefto overs that you
work Disora and I laughed at this story because I
(22:11):
get it. I get it, But you're hosting for others.
That's gonna be the reality. Like you have to know
what's going into this as a matter of fact, that's
part of the pride in doing it. If you can,
if you can set up, you go to smart and
finally you go there and you can get all kinds
(22:31):
of containers. You can get the Chinese food style container,
takeout container, you can get little plastic ones. You can
get all kinds right, and you can start when you're
cleaning up putting stuff in there and making plates for
everybody to take with them. If you'd like to do that,
you could separate some for yourself, so you don't leave
(22:51):
anything to happen chance, happenstance. That's what I'm looking for,
so you can keep happenstance. Are you shaking that one off?
Speaker 5 (23:02):
I was shaking my hair out of my face. I
wasn't shaking my head at you like I usually am raggored.
Speaker 1 (23:07):
Oh sorry, Neil. It's something that happens when you have
a hair. You wouldn't understand. So she this woman goes
on and she starts talking, sharing her story about her
greedy Thanksgiving guests. That's a little tacky. So what if
they ate? What if there was no leftovers? Would you
call them greedy for enjoying the meal?
Speaker 5 (23:28):
I just had a similar situation happened to me. I
didn't host, but my cousin did, and she called me
complaining about my other cousin because she took five to
go boxes of this aluminum foil.
Speaker 1 (23:38):
Like, okay, I'm not saying you can take more than what?
Who was that for?
Speaker 5 (23:44):
She only has one daughter, and I don't know who
else that that could have been for.
Speaker 1 (23:49):
But because are they big bone? No?
Speaker 5 (23:51):
She's actually really tiny. And the cousin that she took
it from has like three kids. Her nieces and nephews
were visiting. Her mom was in town. I literally had
a similar situation with a cousin.
Speaker 1 (24:01):
Yeah, I was gonna say her cousin king.
Speaker 6 (24:05):
Maybe their cousins, I don't know, but it was a
cousin I was hosting, and we did something through like
I think it was like a Texas roadouse where we
did the catering for the holidays, and we spent a
good amount of money on the steaks. Nine steaks went
home with that cousin. No, I swear no. And I thought,
(24:25):
and I thought, well, maybe they're just hungry. It's not
like they couldn't afford it. But they took literally the
rest of the steaks with them.
Speaker 1 (24:31):
Okay, that's different. That's different to me. You don't take
like a whole bird home, you know, it's like, well
it was left over. You don't take a You wouldn't
take steaks home. So here's the deal. Don't leave it
up to them. You get these containers as your cleaning up.
(24:54):
You let everybody know I'm making to go bags for
everyone if if you want them, they have your name
on them. If you don't just leave them in there,
that's it. That's smart way to do it.
Speaker 6 (25:06):
But what do you do when a family member tells
you like they snitch?
Speaker 1 (25:10):
Right?
Speaker 6 (25:10):
Do you do you confront the cousin?
Speaker 2 (25:12):
Now?
Speaker 1 (25:13):
Well what? Oh okay, so what what are you planning on? Okay?
The whole There's two reasons why people go to jail. Okay,
they go for for punishment, right, and to protect the
society who's doing it right from dealing with that wing
nut right. Okay, So punishment is uh, do you want
(25:35):
to know so you can punish them or is that
to protect something? So if you're trying to protect yourself
from them, don't invite them next time. If if you're
trying to punish them, then you call and you say, hey, listen,
we are happy. We had hoped to divvy that up
amongst the people that had come. But you can't say
(25:59):
I was hoping to have some leftovers myself. That's not
what it's about. Yeah, if you want that, then you
prepare them and you set aside some for yourself for yourself,
and you plan that. So you plan between a pound
and a pound and a half of protein per individual,
(26:20):
and two pounds if you're going to give them leftovers,
and three pounds if you want to have leftovers for
your damn self. So think about that, but proportion that
stuff out beforehand, put their name on it, label it
and let them know, Hey, we have leftovers. I've made
to go bags for all of you. It has your
(26:41):
name on it. Please don't take anyone else's. And if
you don't want to, just leave it in there and
we'll divvy it up. And then you don't after word
who's leaving their food out. So somebody, you know, a
La dan Aykroyd in trading spaces is shoving you know,
a salmon filad down his pants. That's like, you know,
(27:03):
control the situation. You're putting the food on the plate
for them, you're controlling the portions, or you're whatever it is.
It's like, keep that in mind, or don't host, but
don't expect to have leftovers if you're hosting and you're
not putting aside something you didn't you know. All right,
(27:24):
stick around, there's some people we want you to meet
when we come back.
Speaker 3 (27:28):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Savandra. You're listening to kfi EM six
forty the four Purport on demand on the iHeartRadio app. Hey,
everybody's the four Purport, All Things Food, Bevera, John Beyond.
I'm your well fed host, Neil Savandra. How do you do?
Holy crud? We've got a jam packed freaking show today,
a lot to get to and we're gonna start out
(00:21):
big with one of my best buddies in the whole
wide world, Armando Dalla Tory from Guisado's, and we'll talk
about some new stuff as well, but he's going to
lead us in our technique of the week that we
start out with every single Saturday. How are you, brother,
It's good to see you.
Speaker 2 (00:40):
Good. Hey you doing, Neil? Everything's good? Thank God, everything's good.
Speaker 1 (00:43):
Yeah, you're You're a positive dude. Though I I you know,
I'm in the worst of the worst. I've never said
heard you, you know, kick a cat or go ho
me oh my, but it's.
Speaker 2 (00:53):
Been defends who you ask. But I feel so blessed
in my life and even because that's when I wanted
to take at least a minute just to thank you
for what you did for us. Restaurants on your show.
You know, you are always telling people to go to
these restaurants and what we're going through, and it really
did help. At least it made me feel good that
somebody was out there talking about this stuff. And I
(01:15):
just want to thank you for my family from all
my employees, Thank you very much.
Speaker 1 (01:18):
That's that's nice to you to say. I was one
of many voices hopefully that we're just trying to balance
some of this out. So I appreciate you saying that, brother,
But I've been you and I've been in touch a
lot through all this. We'll get into what's going on
at Gisado's also a new restaurant that you have on
Sunset Boulevard that people that love seafood need to know about.
(01:41):
But let's dive into When I thought about our technique
of the week and talking about stewing, I think of you.
You're my man when it comes to stewing. Explain what
gisaos means and the basics of stewing.
Speaker 2 (01:56):
Okay, So giao's means a braize or a stew is
a geeso. So several giesos or gisados and that's what
we do at our restaurants. Again, I'm not a trained chef.
I'm just a fat kid that was in the kitchen
with my mom watching, and you know, she would always
tell me brown the meat first. Okay, so we brown
(02:17):
the meat. If you want to be a thick gravy,
coat the meat with flour, so brown it. She would
tell me take it out of the pot. And I
remember asking, you know, why do you take it out?
She will scowl on me. Just just do it it.
(02:38):
Add the vegetables, saute those until the onions whatever, using
the cattle soft low translucent, you know, just take the
bite out of the balls, season as you go, put
the meat back in. Add a couple of your brazen
liqu wld just to deglaze the pan, I think, to
remove the French called the font. Yeah, the little bits
(03:00):
that are that are brown on the bottom of the pot.
So once you then you add your braising liquid just
to the top of the meat and vegetables, not above it, no,
just to the top. And she used whatever, you know,
whatever pot she had. She didn't have these what's that
that cast iron coated with you know, she didn't have those.
Speaker 1 (03:26):
She didn't have her eight dollars braising pants. No, then yeah,
in those heavy duty tinfoils for turkeys, she.
Speaker 2 (03:40):
Would put foil around the lip of the edge just
to keep all the steam in.
Speaker 1 (03:45):
Wow.
Speaker 2 (03:45):
And then yeah, so she didn't want any of the
steam getting out, so she kept put the lid on
tight and bring it to a boil. And once it's
at a boil, she'd put it in the oven for
two hours two and a half hours, depending what it
was was cooking. And that's what I learned, was a braise,
a beef stew. Same thing.
Speaker 1 (04:05):
Now you're you know, you building. You're talking about building
those flavors, and we hear that a lot chefs will say, yeah,
you know, you're layering, whether it's a seasoning like salt,
or it's a flavor additive like pepper. You're kind of
building those flavors. And then you get into chili's and
stuff like that. But right where do you start? Do
(04:25):
you start with the salt when you're building that flavor base.
Speaker 2 (04:28):
Yeah, I seasoned the meat, brown it, take it out,
add the vegetables, season the vegetables. And then if I'm
going to use wine in this particular dish, like if
I was making a bowl in aise or something like that.
I would reduce the wine by half first, then I
poured it so it's more fortified, and then I add
(04:50):
whatever stock I'd be using, chicken stock, wud bee stock,
veal stock, whatever you using. That's how it would fortify
the flavors.
Speaker 1 (04:56):
Yeah, because that reduction. By the way, when you hear
things like reduction, and you can buy a you know,
a sassier pan, or you can buy a reduction pan
that that kind of goes from small to large, and
you can get spoons that have measuring marks on them.
But when when Armando from Guisados says to reduce it,
it's not only knocking it down by half, You're releasing
(05:19):
all the water. You're it's turning to steam. And now
you get this really wonderful concentrate, really intense flavor that
is undeniable and can only happen during that process of
low slow getting that that out.
Speaker 2 (05:35):
And if I use herbs, I'll put the herbs in
when I put the vegetables in. At least the flavor
into the vegetables.
Speaker 1 (05:43):
Dry or fresh at that point.
Speaker 2 (05:45):
Uh, but usually time, so time is always.
Speaker 1 (05:48):
Dry, gotcha? Yeah, Yeah, you put it. Yeah, because often take.
Speaker 2 (05:52):
Parsi, parsi at the end, Cilantro. I'll put it in
at the end so it doesn't get bitter.
Speaker 1 (05:58):
Now some people think it's bitter regardless.
Speaker 2 (06:01):
Yeah, I know.
Speaker 1 (06:01):
Yeah, all right, my friend hag type we come back.
We're going to talk more with Armando Dilatory from Guisados.
We'll talk more about stewing and the beauty of stewing.
It is one of those things there's these cold days,
warm days. There's something about that flavor that only comes
from that long process that I think is fantastic. So
(06:23):
stick around. We'll come back with more with my buddy Armando.
So a goat no where.
Speaker 3 (06:29):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:36):
Hey, everybody, it's the Fork Report all things food, beverage
and beyond. I am your well Fed host, Neil Savedra
had do you do extra well fed today? And I'll
explain why we had some food dropped off a couple
different places today. As a matter of fact, my guest
right now is my buddy Armando Delatory from Gisatho's, and
(06:57):
he says, hey, you want me to send you over
some tacos today. I said, no, not today. We've got
tons of food coming in and I like to sit
down with my gisallos tacos and just enjoy them as is.
And we have tons of food. But I'm going to
take you up on that later. Armando is with us
and we're talking about stewing. Of course, Guisados is known
(07:18):
for their stewed and braized meats, veggies, everything in their tacos. Now, traditionally, Armando,
if you go to Mexico, aren't they the stew is
just sold as a stew and then they give you
tortillas and everybody kind of shoves it into a tortilla. Anyways,
it makes a.
Speaker 2 (07:35):
Taco right exactly. You get rice, beans and sauce on
the side. I just you know, cut out the middle
end to put everything on with your tea and feed
it to you.
Speaker 1 (07:44):
What's your for those? And I know there are few
in the south Land. You don't have anything in Orange
County though right now it's all in La County.
Speaker 2 (07:53):
I'm really worried about losing quality control. I would like
to grow out there, but really worry about that at
but it's it's a future plan. I don't We don't
know what the future holds.
Speaker 1 (08:05):
Though, sure it is. It is weird. And I love
that your hands on on everything. You and your son
Junior are so absolutely hands on everything that you. You know,
that's the way you keep quality. And I'm a sucker
for family owned businesses, so I get that and I
appreciate it in the quality of your food. So you
(08:25):
have other adventures as well with with Junior, And one
is George's there in North.
Speaker 2 (08:31):
Burger's an old Hamburger standing Boyle Heights on Brooklyn, Caesar
Sholds in Solo Street and just it just a local
burger joint, nothing special. You know, We're not trying to
reinvent anything. I just want to do what they used
to do. A good pastrami, good burgers, good cheese, and
good fun. Just simple stuff. Same with Blight that we
(08:52):
just opened last month. See if the models was there
for twenty seven years, so they must have been doing
something right. So when I saw it for re lease,
I said, wow, that let's just keep doing what they
were doing. So we went in there. Made of fish, tacos,
shrimp tacos, dump us like seafood cocktails and it's good.
(09:12):
We have those dollars of Cevica fish mix and shrimp scovica.
Speaker 1 (09:17):
But one of the things that have stood out, and
obviously these are you know, great places to check out
for Cinco de Mayo and all of that your celebration needs.
I mean, Gisallo's, man, you can just have a crap
ton of those tacos. There's nothing better. We do it.
Speaker 2 (09:34):
You know.
Speaker 1 (09:34):
It's funny. We've had a lot of work done on
the house over the last year, and it is never disappointing.
I don't tell you because I don't want you to
give them to me, but I order them and have
them delivered here at the house for everybody working, and
they're always thrilled. We just get tons of them and
people just graze on them all day. But the the
(09:54):
thing about uh, the previous owners, uh see it, they
was that they had a much larger menu. I like
that you've kind of triped things down and you're really focusing.
Speaker 2 (10:07):
On chicken burritos and beef burritos and just stuff. I
just I'm not ready to do. It's a small location.
I just it's all about timing. I'd rather do a
couple of things really good than just a bunch of stuff.
Speaker 1 (10:22):
You know, No, I love that. I love that about
Gizauthos too. You're focusing on those flavors. You can tell.
It's why you always see a line and that come
that's based on what you want to eat. Huh. So
with a stew, what are what are we were talking
of course technique of the week. We're talking with Armando
Delatory from Gizathos and the you know, focusing on those stews.
(10:47):
Was there a reason that people which it's kind of
would it be back in the day because you had
a lesser cut of meat and you needed to let
it hang out longer. In the flavors break apart.
Speaker 4 (10:57):
Yeah, my mom, my, mom and dad. You know, they
couldn't even spell for le mignon, let alone purchase it.
So they would just buy any kind of meat and
stew it and comes out for tender without a fork.
Speaker 2 (11:11):
It just breaks apart.
Speaker 1 (11:13):
It's so great to see how generations change. You know,
you still can't spell filet mignon, but you can buy it.
So it's nice to see. It's nice to see the
growth in the family.
Speaker 2 (11:23):
Well, what helps me is I have a frame of reference.
I remember the flavors my mom used to serve me.
That's my frame of reference what I'm looking for when
I taste something that I'm cooking for somebody else.
Speaker 1 (11:36):
Yeah, I like that.
Speaker 2 (11:37):
You can't teach that.
Speaker 1 (11:39):
No, you're kind of a reverse engineering genius when it
comes to food. You can taste something and I've had many, many,
a wonderful meals sitting across from Armando Della Tory, my
guest from Guisallo's, and you will break down those ingredients instantaneously.
(12:00):
And you sit there, you take a bike and you
go this, this, that and that, and I'll go, I
taste this and you're like, nope, it's X, Y and Z,
and I'm like, wow, that's.
Speaker 2 (12:08):
That's why I'm not a chef. Can bring in a
bunch of ingredients and make something fabulous. I can taste
it and pretty much duplicate it, so that's you know,
they can put it together and then I'll mickey mouse
and make it my own.
Speaker 1 (12:20):
Well. I love what you do, and I always enjoy
not only spending time with you, but eating your food.
Tell everybody where they can find all the restaurants, the
Gisado's locations, everything, so that they can.
Speaker 2 (12:32):
Check it out. Locations you can find We have seven
locations if you go to Gisavos dot l a. That's
our website. Blaita is Balita's Mariscos on Instagram, and Georgia's
is George's burger stand.
Speaker 1 (12:49):
Yeah, yeah, and all and just great stuff. I have
not been to the newest place yet, but uh man,
watching you put all those things together and doing the
tastings and everything like that, I'm very excited. And it's
nice to see a line outside too.
Speaker 2 (13:05):
Thanks Budy, it's great talking to you. Hope to see
you soon.
Speaker 1 (13:07):
We'll connect. Well, let's get a drink this week, my friend.
Speaker 2 (13:10):
Thanks love to the family.
Speaker 1 (13:11):
Likewise, my friend, of course, that is Armando de la
Torre from He won't call himself a chef, but I
do because I've had his food at home and in
his restaurants. But just a great guy and a family
business and he and his son just do miracles with
spaces and they love La through and through and it
(13:31):
just shows in their food. So if you get a
chance check them out. We'll post stuff as well. So
you want platters, their combination platters and sampler platters. We'll
forget about it, but check them out when you can.
Speaker 3 (13:44):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:50):
Hey everybody, it's the Fork Report. I'm Neil Savedra. Happy
Saturday to you, a day that will live on in infamy,
and I'm a very proud part of weed people. Rather
than worried about the you know, the people in power
at any particular time, is that it's about us. We
deal with the majority of things. How we treat each other,
(14:11):
how we interact with each other, means more to how
this country is run than any one person. I'll tell
you that much. We need to get that right, and
the holidays is a perfect time to reset and remind
us about how powerful that is. In that same process,
there are times that things do affect us. And one
(14:32):
of the things is prices. I know, prices are insane,
and you know, I hear Moll Kelly talk about this
all the time, and we may have differing views. He
often points out the fact that we you know, I
don't want to speak for him, but rightly so to
say that, because we do this as Americans, we often
are you know, penny cautious, pound foolish type thing where
(14:57):
we're worried about the cost of eggs. Yet there's other
costs that can be more damning to us at times.
But I see things that are inching up in everyday things,
and it does ultimately a little bit here and a
little bit there be that death by a thousand paper cuts.
And you've got Chipotle now confirming a price hike. So
(15:19):
an analysis finds higher prices for protein, and that moves
forward to being passed on to us. So Chipotle's been
very busy in this particular case. They're raising prices and
working on fixing portion sizes right because there was a
concern that if you acted a certain way, like pulled
(15:41):
out a camera, you'd get more than if you just
went in there. So this popular Mexican fast casual chain
is upping its prices to keep up with inflation. Potle's
cheap corporate corporate affairs officer Lori Shallow Shallow Shallow is
funnier Scchalow confirmed in a statement this week that the
(16:06):
company's going to raise its prices or just did rather
about two percent Nationally. It doesn't seem like a lot,
but every bit changes things, right. This is the first
price increase in over a year. It's aimed at offsetting inflation.
Strange thing is that in most businesses, they're not upping
your pay with that traditional two to three percent going
(16:30):
with inflation as well, so that means things get more expensive,
but you're not necessarily making more money. Price bump first
spotted by an analyst from Truist Securities. They reported it
on December fourth that twenty percent of Chipotle locations have
raised their price of proteins like chicken and beef by
two percent, so that is expected to roll out to
(16:53):
all locations very soon. Truists raised their price target for
Chipotle stock, sending up more than five percent. And when
we see this these price hot hikes, you're gonna have
to look across the board. What what fast casual or
fast food used to be. It's going that that's a
(17:16):
particular model that means inexpensive food served quickly. So if
one of those things go out the window, it's cost
effectiveness or the speed. If it takes longer, you know,
nobody's going to go, oh yeah, I want it to
take two percent longer, three percent longer, four percent longer
(17:37):
and beyond to get my food. Then of course they're
not gonna want to be paying more for it either,
and proteins are getting more expensive, and I have a
feeling things are going to get even more expensive in
the future, depending on you know, rules and regulations here.
Things have already gotten more expensive in California due to
rules and regulations, and you have to be willing to
(18:01):
pay for those things if you want them. The antibiotic free,
these types of things, which is good. Who wants that
in their food? But all these things change the price.
So as this continues to go up, I had said
Chippotle was going to be one of the first ones
to really start integrating portion control robotics. I think more
(18:26):
robotics are going to be coming the way of Chipotle,
for sure. I think it's I think it's absolutely going
to happen. They keep saying, oh, they're just doing you know,
they're making salads or they're frying the chips or any
of these things that you don't invest that much to
fry chips. You invest in that to find ways to
(18:48):
cut costs, and that's what they're going to do. So
despite the higher prices, some costs like avocados and dairy
have continued to rise. So Chipotle's CFO pointed out that
during an October earnings call, the price hike last year
didn't fully offset the higher cost of ingredients, and how
do we keep hearing that? Right? Each year it goes
(19:12):
up and up and up. They've been putting extra effort
into ensuring portions are consistent. That's a big deal because
that was pointed out, like we said, on social media.
So while you might be paying a little bit more
for your Chipotle meals, looks like the company is trying
to stay on track and keep customers happy with both
portion sizes and overall quality. That's all great, but at
(19:35):
some point that quality jumps the fence and then it's
going to become a sit down restaurant because now you're
paying for the quality over the you know, inexpensive and
quick meal that is often associated even with a quick
or serve type place. It's not fast food, but you're
(19:59):
not going to stay. You may have lunch there, but
you're not going to sit and have dinner there or
anything like that. That's I think we're going to be
seeing more and more of this, and we'll see how
that plays out for these fast casual places or the
quick serve stuff. But Chipotle continues to invest in new
technology and to raise their prices where it stops. Nobody
(20:22):
knows you've been listening to the Fork Report. You can
always hear us live on KFI AM six forty two
to five pm on Saturday and anytime on demand on
the iHeartRadio app. It's the fork Port. I'm Neil Savedra
and happy to be here with you, even if it's
physically only, but happy to be with you. This Saturday
(20:44):
and connecting. My son turned eight, we've been celebrating that
and that was really just a neat boy, the love
of my life. He and his mom are everything to
me and I just him grow and think and all
that stuff and become his own person is just an
(21:06):
absolute miracle. And part of my favorite favorite things in
the holiday is to see him experiencing them. AnyWho. So
it's like been a long couple of weeks with all
that stuff, and I know it's been the same for you. You know,
the holidays. Well, being here consumes a lot of our
time and our focus, and one of the parts is,
(21:26):
you know, hosting, and when you're hosting, there's a lot
of responsibility because one, you want to fulfill your own
needs and once right during the holidays, you want to
connect with people, and it's hard to do so if
you're making everything and you lose track of you know yourself,
and that that's that's difficult. And even when it goes well,
(21:49):
there's there's issues. But I want you to think about something.
This story I came across that I thought, well, you know,
I think a lot of people go through these types
of things. Imagine this. You put in all the work,
you're cooking, you're cleaning, you're preparing, you host a great party,
then your guests take all the lefto overs that you
work Disora and I laughed at this story because I
(22:11):
get it. I get it, But you're hosting for others.
That's gonna be the reality. Like you have to know
what's going into this as a matter of fact, that's
part of the pride in doing it. If you can,
if you can set up, you go to smart and
finally you go there and you can get all kinds
(22:31):
of containers. You can get the Chinese food style container,
takeout container, you can get little plastic ones. You can
get all kinds right, and you can start when you're
cleaning up putting stuff in there and making plates for
everybody to take with them. If you'd like to do that,
you could separate some for yourself, so you don't leave
(22:51):
anything to happen chance, happenstance. That's what I'm looking for,
so you can keep happenstance. Are you shaking that one off?
Speaker 5 (23:02):
I was shaking my hair out of my face. I
wasn't shaking my head at you like I usually am raggored.
Speaker 1 (23:07):
Oh sorry, Neil. It's something that happens when you have
a hair. You wouldn't understand. So she this woman goes
on and she starts talking, sharing her story about her
greedy Thanksgiving guests. That's a little tacky. So what if
they ate? What if there was no leftovers? Would you
call them greedy for enjoying the meal?
Speaker 5 (23:28):
I just had a similar situation happened to me. I
didn't host, but my cousin did, and she called me
complaining about my other cousin because she took five to
go boxes of this aluminum foil.
Speaker 1 (23:38):
Like, okay, I'm not saying you can take more than what?
Who was that for?
Speaker 5 (23:44):
She only has one daughter, and I don't know who
else that that could have been for.
Speaker 1 (23:49):
But because are they big bone? No?
Speaker 5 (23:51):
She's actually really tiny. And the cousin that she took
it from has like three kids. Her nieces and nephews
were visiting. Her mom was in town. I literally had
a similar situation with a cousin.
Speaker 1 (24:01):
Yeah, I was gonna say her cousin king.
Speaker 6 (24:05):
Maybe their cousins, I don't know, but it was a
cousin I was hosting, and we did something through like
I think it was like a Texas roadouse where we
did the catering for the holidays, and we spent a
good amount of money on the steaks. Nine steaks went
home with that cousin. No, I swear no. And I thought,
(24:25):
and I thought, well, maybe they're just hungry. It's not
like they couldn't afford it. But they took literally the
rest of the steaks with them.
Speaker 1 (24:31):
Okay, that's different. That's different to me. You don't take
like a whole bird home, you know, it's like, well
it was left over. You don't take a You wouldn't
take steaks home. So here's the deal. Don't leave it
up to them. You get these containers as your cleaning up.
(24:54):
You let everybody know I'm making to go bags for
everyone if if you want them, they have your name
on them. If you don't just leave them in there,
that's it. That's smart way to do it.
Speaker 6 (25:06):
But what do you do when a family member tells
you like they snitch?
Speaker 1 (25:10):
Right?
Speaker 6 (25:10):
Do you do you confront the cousin?
Speaker 2 (25:12):
Now?
Speaker 1 (25:13):
Well what? Oh okay, so what what are you planning on? Okay?
The whole There's two reasons why people go to jail. Okay,
they go for for punishment, right, and to protect the
society who's doing it right from dealing with that wing
nut right. Okay, So punishment is uh, do you want
(25:35):
to know so you can punish them or is that
to protect something? So if you're trying to protect yourself
from them, don't invite them next time. If if you're
trying to punish them, then you call and you say, hey, listen,
we are happy. We had hoped to divvy that up
amongst the people that had come. But you can't say
(25:59):
I was hoping to have some leftovers myself. That's not
what it's about. Yeah, if you want that, then you
prepare them and you set aside some for yourself for yourself,
and you plan that. So you plan between a pound
and a pound and a half of protein per individual,
(26:20):
and two pounds if you're going to give them leftovers,
and three pounds if you want to have leftovers for
your damn self. So think about that, but proportion that
stuff out beforehand, put their name on it, label it
and let them know, Hey, we have leftovers. I've made
to go bags for all of you. It has your
(26:41):
name on it. Please don't take anyone else's. And if
you don't want to, just leave it in there and
we'll divvy it up. And then you don't after word
who's leaving their food out. So somebody, you know, a
La dan Aykroyd in trading spaces is shoving you know,
a salmon filad down his pants. That's like, you know,
(27:03):
control the situation. You're putting the food on the plate
for them, you're controlling the portions, or you're whatever it is.
It's like, keep that in mind, or don't host, but
don't expect to have leftovers if you're hosting and you're
not putting aside something you didn't you know. All right,
(27:24):
stick around, there's some people we want you to meet
when we come back.
Speaker 3 (27:28):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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